Seared Barramundi Fillet with Finger Lime and Macadamia Salsa

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy barramundi fillets pan-seared and topped with a refreshing finger lime and toasted macadamia nut salsa for a bright Australian seafood dish. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

4 fillets, 6 oz each barramundi fillets
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3, pulp scooped out finger limes
1/4 cup, toasted and chopped macadamia nuts
1 small, finely diced red chili
2 tbsp, chopped fresh coriander leaves
1 tbsp lime juice
1 small, finely chopped shallot

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Instructions

Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
Step 3: Place the fillets skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Step 4: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Step 5: Meanwhile, combine the pulp from 3 finger limes, 1/4 cup toasted chopped macadamia nuts, 1 small finely diced red chili, 2 tbsp chopped fresh coriander leaves, 1 tbsp lime juice, and 1 finely chopped shallot in a small bowl.
Step 6: Spoon the finger lime and macadamia salsa generously over the seared barramundi fillets before serving.